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20121228
20121228
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Search Results 0 to 6 of about 7 (some duplicates have been removed)
very geospecific peach that grows in eastern washington. so they're trying to say don't let our biodiversity shrink to make it more efficient. let's keep biodiversity as an important thing and help promulgate and keep these things going by supporting them, creating a market for them and helping to get to the place. so that's what slow food is. >> the fact that you're no longer in the kitchen much, that you're an entrepreneur, does that mean the restaurant is not really yours anymore? >> no, as alain ducass once told me, "i 'nam all the kitchens all the time." ducasse. and he's got more than me. >> rose: this is a guy who survived a plane crash, by the way. >> i would say my philosophy and the people i have trained to work with me represent exactly a group effort of what we think a great restaurant should be. my influence is there a so they wouldn't put things on the menu that i wouldn't approve of and i go to all the restaurants in new york at least two or three times a week. >> rose: two or three times a week? >> for a couple hours. i have eight in a new york. >> rose: so you'r
Search Results 0 to 6 of about 7 (some duplicates have been removed)